Alfredo pasta with chicken (Fettuccine Alfredo) is a fresh-fettuccine Italian pasta dish topped with butter and Parmesan cheese and when the cheese melts, it emulsifies the liquids to create a slick, rich covering of the pasta sauces. Alfredo pasta with chicken is so creamy yet light to the stomach.

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Origin of Alfredo Pasta

The dish is named after Alfredo di Lelio, who in the early- to mid-20th century served the dish at his restaurant in Rome however, an important part of the meal was the “ceremony” to cook it table hand.

Therefore, the recipe became ubiquitous and ultimately spread to the U.S. where it remains popular and the recipe has evolved – with heavy cream and other ingredients – and is now ubiquitous in its commercialized version. This Alfredo pasta with chicken recipe is so simple to cook and will be a favorite of your entire family!

Let’s move to the Alfredo pasta with chicken recipe without any delay because I’m super excited for it.

Ingredients:

FOR COOKING

  • 8 ounces dried fettuccine
  • 1-pound skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons oil
  • 8 tablespoons unsalted butter
  • 2 cloves minced garlic
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese (2 ½ ounces)
  • ¼ teaspoon grated nutmeg

FOR SERVING

  • Grated Parmesan cheese
  • Chopped Parsley leaves

Direction:

Boil the pasta

  • Firstly, boil the pasta, rinse, and set aside water for heating then take a big salted pot of water to a boil. Add the fettuccine and cook for 8 to 10 minutes, until cooked enough to be firm to the bite. After that, drain the pasta after reserving ½ cup of cooking water of pasta.

Season the chicken

  • Secondly, take ¾ teaspoon of salt and ¼ teaspoon of pepper and season the chicken with salt and pepper. Meanwhile, pat dry with paper towels on both sides of the chicken breasts.

Heat up the oil in pan

  • Thirdly, heat up the oil over medium-high heat in a large frying pan to simmer for 2 to 3 minutes and try to use a straight pan if you have it. I would recommend using it instead of using a non-stick pan.

Cook the chicken

  • Meanwhile, in the hot pan, add the chicken, and cook for 5 to 7 minutes. Swirl oil over the pan to distribute oil just before adding the chicken to the butter. Remove the chicken and leave it aside for 5 to 7 minutes, before golden-brown is in the center. When you are struggling to turn the chicken around and it gets trapped, it isn’t yet ready to flip.
  • Flip the chicken and cook for another 5 to 7 minutes. After that, flip over the chicken and add 1 spoonful of butter right between them. In addition, pick up the pan and distribute the melting butter by giving it a gentle swirl. Cook the chicken until it gets brown, about 5 to 7 minutes.

Cut the chicken

  • Cut and cover the chicken to keep it moist. Transfer the chicken to a cutting board or plate and let rest for 3 minutes. Cut into slices and cover with aluminum foil, as the remainder of the dish is being cleaned.

Cook the sauce

  • Add the remaining butter to the same pan used for the chicken and put it until melted over medium heat. Add the sauté and garlic, for almost 1 minute, until fragrant.
  • Whisk in cream, nutmeg, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper remaining. Simmer for 3-4 minutes. If the sauce is too thick, apply some of the leftover pasta cooking water to smooth it out, a few tablespoons at a time.

Garnish and serve

  • In the sauce, add the drained fettuccine and mix it to brush. Divide the pasta into serving bowls, then finish with a few chicken slices. Garnish with parsley, more black pepper, and more Parmesan if needed.

Notes:

The chicken can be cooked 1 day in advance and added to the sauce with the cream until warmed through, although this dish is best served immediately.

If the sauce concentrates too much, simply add a few tablespoons of hot pasta water or cream.

If you prefer a thicker creamier sauce, the heavy whipping cream can be used.

Freezer Instruction:

Refrigerate the leftovers for up to 3 days in an airtight bag. Gently heat on the stovetop or in the microwave; the sauce will split.

Nutritional Information:

Calories ———————————————————————— 578kcal

 Carbohydrates ————————————————————– 47g

 Protein ———————————————————————— 45g

 Fat —————————————————————————— 23g

 Saturated Fat —————————————————————- 8g

 Cholesterol ——————————————————————- 150mg

 Sodium ———————————————————————— 943mg

 Potassium ——————————————————————– 804mg

 Fiber ————————————————————————— 2g

 Sugar ————————————————————————– 6g

 Vitamin A ——————————————————————– 410IU

 Vitamin C ——————————————————————– 14.3mg

 Calcium ———————————————————————- 462mg

 Iron ————————————————————————— 2.7mg

Hope you liked this Alfredo pasta with Chicken recipe. I would love to hear your reviews about it in the comment section. Don’t forget to share it with your friends and family.

Stay healthy, stay active, Stay Foodie😊